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5 from 1 vote

Tacos Tuxpeños

Servings: 6 people
Calories:
Author: Esteban

Ingredients

  • 6 Guajillo Chiles ,stemmed and seeded
  • 2 Ancho Chiles ,stemmed and seeded
  • 2 Cups Low-Sodium Chicken Stock
  • ¼ Yellow Onion
  • 5 Garlic Cloves
  • 1 Teaspoon Fresh Thyme Leaves
  • 2 Cloves
  • ¼ Teaspoon Ground Cumin
  • 1 Tablespoon Kosher Salt ,plus more to taste
  • 2 Bay Leaves
  • 3 Lbs Pork Shoulder ,trimmed and cut into 4-inch chunks

For Assembly

  • Vegetable Oil ,for frying
  • 24 Mini Corn Tortillas (street taco size)
  • Diced Onion
  • Chopped Fresh Cilantro
  • Sliced Radishes
  • Salsa De Molcajete
  • Lime Wedges

Instructions

  • In a large pot, combine the guajillos, anchos, and enough water to completely submerge the chiles. Bring to a boil over high heat, then reduce the heat to low and simmer until the chiles have softened, about 15 minutes. 
  • Use a slotted spoon to scoop out the chiles and transfer them to a blender. Add 2 cups of the chile cooking liquid to the blender (if you end up with less than that, add fresh water to make up the difference). Add the chicken stock, onion, garlic, thyme, cloves, cumin, and salt. Blend (be sure to open the steam vent/center cap and cover with a towel to avoid explosive hot liquid) on high speed for about 45 seconds to make sure it’s fairly smooth. 
  • Run the sauce through a fine-mesh sieve right into a slow cooker, 6-quart Dutch oven, or pressure cooker. Use a spoon to push the liquid through as needed. Stir in the bay leaves and add the pork. 
  • In a slow cooker: Cover and cook on low for 6 to 8 hours, until the pork shreds easily. In a Dutch oven: Cover and cook over medium heat for 2 hours to 2 hours 30 minutes. In a pressure cooker: Cook at high pressure for 45 minutes, then quick-release the pressure. 
  • Taste the sauce and adjust the salt as needed. Using a slotted spoon, remove the pork from the sauce and shred it with two forks, then return it to the sauce.
  • Assemble the tacos: In a medium skillet, heat 2 tablespoons oil over medium heat. Grab a tortilla and dip it in the sauce in the pot with the pork, then fry it in the oil until lightly crisped up, about 1 to 1 ½ minutes on each side. Repeat for the remaining tortillas, adding more frying oil as needed, to make 24 tacos. 
  • To serve, add a spoonful of the pork in the sauce on top of the crispy tortilla and top with onion, cilantro, radishes, and salsa. Serve with lime wedges.